It feels "fair", and it "works"... why shouldn't the people who work harder and have "the most" mechanotechnical capabilities be assigned to a job? In other words, as a friend of mine told, if we could have 3 Michelin star cooks only, why wouldn't we? It's an enticing idea, if we had these cooks with functional diversity, from different cultural backgrounds, skin tones, health, etc. it makes sense to begin with that we would assign resources to them.
But this ignores who we would be leaving. Further, we are skipping past what makes a 3-star chef, which is to say, it's NEVER a "chef", it's a WHOLE RESTAURANT. It's the location, ambience, the service, which often takes much much longer than a "typical" one, and requires many many more people (it's an spectacle in of itself, as they have minuscule dishes, and they often prepare them in front of people ONE BY ONE), plus, it essentialises consumption, as there is ONLY ONE 3-M Vegan restaurant in the world. It requires special utensils, learning, makes the process elitist and consumerist (telling you, you don't have to engage in it, leave that to experts), displacing hobbyism (the root of innovation), failure, spiral (not linear) learning processes, and many other externalities, like the type of exotic (highly limited) produce needed to make most recipes.
And that's accounting for the magical position that the process would be inclusive of everyone, and have enough chefs to feed the whole world. In what mind? Since we can't have this kind of home cook (or robot cook) for every person, we would have to rely on mass prepared dishes, probably inundating shelves with non-recyclable plastic containers to extend the food's life, these requiring a lot more carbon for transportation, and de-skilling people (less versatile, spitting at transference and imagination for other tasks, and reducing ability to make diverse stories and engage in interdisciplinary dialogue) who would pick food from a distant commodified service.